— Kathleen Diesman

You know, when it comes to oils, uh, the, from, from a culinary standpoint, well, may maybe two things, I guess come to mind from a culinary standpoint. Uh, think about the smoke point, um, and, and what it is that you're making. Um, you know, refined oils are gonna have sufficiently high, uh, smoke points that you can choose anything you want. And, and the avocado oils that I've come across, um, are, um, uh, are refined and they've got, uh, super high smoke points like canola oil or, or other, more common or mainstreamed oils. Many olive oils have, uh, especially mainstreamed olive oils, um, have fairly high smoke points as well. And so you can do a lot of different cooking with them, but just do be cognizant of when they do start to smoke. And then back off of that, um, I have also used over the years, you know, olive oils that come from very small producers that have, um, very little filtering, um, uh, done to them. And so you can see this particulate, you know, that's in suspension and adds these beautiful colors and, and, um, aromas and, uh, they also burn, uh, easier. So, you know, you, you wanna be careful of some of those oils that you might choose, but otherwise, um, uh, thing about the accompanying flavor. So avocado oil is pretty neutral in flavor, again, just like, uh, canola oil. Um, whereas olive oils can vary quite a bit depending on, uh, the, the, the specification of that oil, or the details of that oil. So it's gonna be up to you at that point okay. To, uh, to choose a oil, uh, that you might prefer. Um, but, um, I, I don't have any problems, uh, using either avocado oil or olive oil if, if one or the other is presented to me.